Slow Cooker Whole Chicken

I'm becoming less and less enthralled with cooking/handling raw meat.  So anytime I can throw something in a slow cooker with minimal touching, it's a good day.  

This is a frequent Sunday night dinner.  Onion in the bottom, sprinkle spices on the chicken, in the slow cooker it goes, and walk away.  The flavor from the smoked paprika is spectacular.  Though if you want to make it even easier or don't have these spices on hand, you can just sprinkle on salt, pepper and some thyme or rosemary and be done.  Still delicious.

A five pound chicken feeds my family of four and gives me leftovers for another meal or two (stay tuned for white chicken chili).  And today I'm experimenting with making my own chicken broth with the chicken carcass in the slow cooker.  

Slow Cooker Whole Chicken
From 100 Days of Real Food 

2 tsp smoked paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
½ tsp garlic powder
¼ tsp cayenne pepper
¼ tsp black pepper
1 onion
1 large chicken

Coarsely chop the onion and place in the bottom of the slow cooker.


Combine the spices and rub over the chicken. 

Place chicken in the slow cooker and cook on high 4-5 hours.

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Slow Cooker Refried Beans

Slow cooker...big batch of delicious beans...that freeze well.

So many things to love about these beans.  It doesn't take much effort to throw everything into the slow cooker and let it do its work.  It just takes a few minutes at the end to drain and puree the beans in the food processor or with an immersion blender.  A word of the wise...add fresh water or chicken broth to the beans as you puree them to thin out the consistency of the beans.  Don't reserve and use the drained liquid from the cooked beans, you'll have some gastrointestinal difficulties.

And there you go: delicious refried beans without the hassle of 're-frying' and the addition of oil.  Here are my top three refried bean dishes:

1) Seven layer dip: Layer beans, pepperjack cheese, sour cream, salsa and avocado.  Serve with tortilla chips.

2) Baked beans and cheese: Place desired amount of refried beans in a glass baking dish.  Sprinkle beans with a mixture of pepperjack and cheddar cheese.  Bake at 350 degrees for 20 minutes.  Serve as a side with tacos or fajitas.

3) Burritos: Mix 3 cups of refried beans with a small can of diced green chilies.  Place a few spoonfuls of bean mixture in a tortilla and add some grated cheese.  Roll up the tortilla.  Heat a cast iron skillet over medium heat and spray both sides of the burrito with cooking spray.  Cook the burrito in the skillet on both sides until golden brown. 


Slow Cooker Refried Beans
From Six Sisters' Stuff

1 onion, peeled and halved
3 cups dry pinto beans, checked for stones and rinsed
1 jalapeno pepper, seeded and chopped
2 TB minced garlic
3 tsp salt
1 tsp freshly ground black pepper
1/4 tsp ground cumin
5 cups water
4 cups chicken broth or vegetable broth

Place all ingredients in the slow cooker and stir to combine. 

Set slow cooker to high for 5-6 hours.    

Drain the beans and remove the onion.  

Use a food processor or immersion blender to puree the beans, adding water or chicken/vegetable broth as needed to achieve the desired consistency. Add extra salt if needed.

Refrigerate or freeze in airtight containers.  

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Chicken Tikka Masala

I give you the best dish I have ever made in my life.

But then I'm partial to Indian food.

It's another slow cooker recipe, although a little more involved than the chicken mole. But it is worth the work a hundred times over.

Serve it up with some coconut basmati rice and homemade naan and you'll have a restaurant quality meal.

Chicken Tikka Masala - Slow Cooker

From Eat, Live, Run

9 boneless/skinless chicken thighs (about 3 1/2 lbs)
1 TB dried parsley (or ground coriander)
1 TB cumin
1 tsp kosher salt
1 cup yogurt
4 TB Butter
1 whole jalapeno

4 TB Butter
1 medium onion, peeled and diced
1 1/2 tsp minced garlic (about 6 cloves)
1 TB kosher salt
3 TB garam masala
2-3 inches fresh ginger, peeled and grated
4 cups crushed tomatoes
1 TB white sugar
2 tsp cornstarch
1 1/2 cups cream

To prepare the chicken:

Cut the chicken thighs into 1- 1 1/2 inch pieces.

Sprinkle the parsley, cumin and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated. Cover lightly and let it sit for 10 minutes.

Melt 1 TB of the butter in a large saute pan over medium heat.

Raise the heat to medium high and brown both sides of about 1/4 of the chicken (no need to cook it fully as it will finish cooking in the slow cooker).

Transfer the browned chicken to the slow cooker.

Melt another TB of butter and brown the next 1/4 of the chicken pieces. Repeat until all of the chicken has been browned and is in the slow-cooker.

Remove the stem from the jalapeno, pierce it several times with a knife and throw it in the slow cooker on top of the chicken.

To prepare the sauce:

Melt 4 TB of butter over medium high heat. Stir in the onions, garlic, and salt. Cook, stirring frequently, until the onions begin to brown.

Stir in the garam masala and ginger and cook until fragrant (about 1 minute).

Increase the heat to high and add the crushed tomatoes and sugar.

Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.

Pour the sauce over the chicken in the slow cooker.

Cover and cook on LOW for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch into the heavy cream until smooth.

Pour into the slow-cooker and stir gently until the colour is even.

Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot coconut basmati rice (recipe below).

Coconut Rice

Cook the rice in equal parts coconut milk and water (note: a can of coconut milk is a little less than 2 cups). Stir in some shredded coconut for the last few minutes of cooking.

Basmati rice is delicious, but I've used a combo of brown and white rice when that's all I had on hand.

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Slow Cooker Chicken Mole

I'm a hunt this month to find quick and easy slow cooker recipes.

And by quick and easy, I mean I want to dump stuff in, turn on the slow cooker, and walk away. For at least four hours.

I don't want to brown the meat first. I don't want to sauté anything beforehand. I don't want to come back after two hours and add something else.

Enter Everyday Food's Chicken Mole (MOH-lay). I blend up the special sauce, dump it over the chicken, and come back four hours later to an absolutely delicious meal.

And BONUS! My family doesn't eat all four pounds of chicken in one sitting, so I shred the leftovers a day or two later and make either chicken mole tacos or chicken mole salad.

This one's a keeper.

Slow Cooker Chicken Mole
From Everyday Food

4 lb. boneless, skinless chicken thighs
kosher salt
1 can (28 oz) whole tomatoes
1/2 medium yellow onion, quartered
1 TB chili powder
1 large chipotle chili in adobo sauce
1/2 cup sliced almonds, toasted
1/4 cup raisins
1/2 cup bittersweet chocolate chips
3/4 tsp minced garlic (about 3 cloves)
3 TB extra virgin olive oil
3/4 tsp ground cumin
1/2 tsp ground cinnamon

Sprinkle chicken with salt and place in 6 quart slow cooker.

In a blender, puree all other ingredients until smooth.

Pour tomato mixture over the chicken in the slow cooker.

Cover and cook until chicken is tender: 4 hours on high or 6-8 hours on low.

Serve chicken and sauce over rice. Or shred meat and use for tacos or to top a salad.

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